We are often asked about our olive oil, and the following are some of the most frequently asked questions.

1. What is Extra Virgin Olive Oil?

It is the oil extracted from fresh olive fruit using a mechanical
process that does not include the introduction of excessive heat or any
form of additives, solvents or chemicals. If olives are free from
disease and are processed without delay in a clean mill they will
usually produce an olive oil that has aroma and flavour without taste
defect. Mild bitterness in olive oil is not a taste defect.

2. What is the difference between extra virgin and pure or light olive oil?

Extra Virgin Olive Oil is the naturally extracted juice from fresh
olives. Pure or light oils have been refined and may have had
chemical agents added. This process removes aromas, flavours and
the natural antioxidents found in Extra Virgin Olive Oil. Light
oils have very similar energy values to any other olive oil: they do
not have fewer calories. Light oils usually have hardly any
aroma, flavour or colour.

3. What is pomace oil?

It is the cheapest grade of olive oil and is extracted from the waste material that comes from producing Extra Virgin Olive Oil.

4. Should I buy first cold pressed oil?

Most olive oil today is not actually made by pressing, so this question
is almost redundant. Olive oil is now made by spinning the oil
away from heavier components using centrifugal force. The other
components, such as water and the residue of olive flesh, is disposed
of as waste. The term "first cold press" now refers to part of
the modern process where the oil is released from the fruit, and that
the temperature in that part of the process does not exceed 27 degrees
Centigrade. Higher temperature increase the yield but
significantly reduce the quality of the oil. Water is used to
keep control of the temperature.

5. Are extra virgin olive oils good for my health?

Most Extra Virgin Olive Oils contain higher levels of monounsaturated
fats and antioxidants which are attributes that are highly sought after
by health conscious people.

6. Robust / Mild / Fruity - what does it mean?

These descriptions are usually refering to the style of olive oil in
the bottle. Robust oils have a strong bitterness and/or pungency
(the pepperiness of an olive oil). Mild oils are generally lower
in the expression of these characteristics. Fruity oils can
represent a range of flavours and sometimes are more predominatly
identified by their aroma.

7. Does the colour of olive oil indicate quality?

No, not quality but it can
tell you other things. It is usually related to the amount of
chlorophyll the oil contains. The color of olive oil can vary from a light gold to a rich green. Green
olives produce a green oil because of the high chlorophyll content. Ripe olives
yield a yellow oil because of the carotenoid (yellow red) pigments. The exact
combination and proportions of pigments determine the final color of the oil.
Fresh olive oil contains between 1 and 10 parts per million chlorophyll. This is
miniscule compared to a portion of spinach, hence spinach is a much stronger green colour.8. What should I look for when I choose olive oil?

Purchase an olive oil that is suitable for your particular culinary
taste or application. Remember that olive oil varieties are as
different as wine grape varieties and that each variety usually
produces a distinctive flavour and sometimes colour. Do not
purchase oils that are more than two seasons old as they may not have a
good shelf life. The attributes you want to find in premium oils
are fruitiness, bitterness and pungency (pepperiness). If you
dont like the smell and taste of an olive oil, then it is probably old
or of poor quality.

9. What is the difference between early and late harvest oils?

Early harvest oils are picked early in the season (probably April)
and usually have a grassy or herbal aroma and flavour. Often
their colours are darker and their style is quite robust . Late
harvest oils (probably picked May or June) are usually milder in aroma
and flavour and develop a richer fruit flavour.

10. How do I store olive oil?

Good olive oils are always stored in cool dark places. Clackline
Valley Olives deliver olive oil directly from their temperature
controlled storeroom in specially designed paper bags to keep the
temperature as consistent as posible and to keep sunlight from damaging
the oil. You can refrigerate olive oil and this may help prolong
shelf life - be prepared to see some solidification if you do, and the
oils will return to normal when you place them at normal room
temperature.

11. How long will olive oil last?

Premium Extra Visgin Olive Oil does not usually have a use by date.
Naturally they are best consumed when they are fresh (within a
year of the harvest) when flavours and polyphenols are at their peak.
However, if you keep your oil cool and dark it should last for
several years if you want it to. It does not improve with age,
but stored correctly it does not deteriorate quickly. Rancidity
will affect all olive oils as they get older and will affect oils
quicker when they are badly stored. Some oils taken from the
pyramids in Egypt were several thousand years old and still quite
edible. Conversely, many cheap supermarket oils are so poor in
quality or have been so badly treated that they are already rancid by
time you take them from the shelf.

12. What variety makes the best olive oil?

The olive tree is from the family Olea Europaea. There are many
varieties grown around the world and the fruit come in all shapes and
sizes. Probably the most common variety grown for oil is Frantoio
(known also by names such as Mission, Corregiola, Paragon and
others), although all olive varieties can be used for making oil.
The determining factors will always be the consumer taste and
application.
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